Scrambled Cupcakes

American Breakfast Recipes

12 slices bacon 8 eggs 1/2 c. shredded cheese 1/2 c. milk or half-and-half salt and pepper to taste

Delicious and a fun treat for breakfast. Great for portion control - you know how a dozen scrambled eggs just seem to disappear before they get to your end of the table? A couple Scrambled Cupcakes on the plate seem just right. Yield: 12 cupcakes, about 6 servings Cut bacon strips into thirds, so you have three short, fat pieces of bacon out of each bacon strip. Line a microwave-safe plate with a paper towel and lay the bacon strips on the paper towel in a single layer. Cover with another paper towel to control spatter and microwave for 2-3 min., until bacon is pliable and partially cooked - not crispy. Meanwhile, spray a 12-cup muffin tin with nonstick spray. Preheat oven to 350°F. When bacon is done, arrange bacon pieces in the bottom of each muffin cup, overlapping. You should have 3 pieces of bacon for each muffin cup. In a medium bowl, combine eggs, milk or half-and-half, and cheese. Beat well. Use a 1/4 measure as a ladle to pour egg mixture over waiting bacon. Distribute evenly between the dozen muffin cups. Bake at 350°F for 20-25 min., until eggs are set. To serve, run a knife around the edge of the muffin cup (you may need to use a flexible spatula to get to the bottom of the cupcake). Serve with a dollop of ketchup.

Submitted by Gretchen Grant
Contributed on: Monday July 5th, 2010 and modified on Thursday September 23rd, 2010